Chicken Rigatoni
Indulge in the comforting flavors of this creamy Chicken Rigatoni, a hearty Italian-inspired dish that's perfect for dinner any night of the week. Tender rigatoni pasta is coated in a luscious tomato cream sauce, infused with garlic and a hint of crushed red pepper for a subtle kick. Juicy, golden-brown chicken breast slices add protein and flavor, while a generous sprinkling of Parmesan cheese and fresh basil provides the perfect finishing touch. With just 15 minutes of prep time, this one-skillet wonder combines simplicity and sophistication, making it an ideal recipe for both busy weeknights and special occasions. Transform your kitchen into a trattoria and serve this Chicken Rigatoni with a side of crusty garlic bread or a crisp green salad for a meal that's sure to delight!
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Recipe Information
Ingredients
- 12 ounces rigatoni pasta
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 garlic cloves, minced
- 0.25 teaspoon crushed red pepper flakes
- 24 ounces tomato sauce
- 1 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil. Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, pat the chicken breasts dry and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until they are golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet, let it rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant, then add the crushed red pepper flakes.
Pour in the tomato sauce and stir to combine. Reduce the heat to low and let the sauce simmer for 5 minutes.
Stir in the heavy cream and 1/4 cup of grated parmesan cheese. Let the sauce gently simmer for an additional 2-3 minutes until it thickens slightly.
Add the cooked rigatoni and sliced chicken to the skillet. Toss to coat the pasta and chicken evenly in the sauce.
Sprinkle the chopped basil and remaining 1/4 cup of parmesan cheese over the top. Serve hot and enjoy!
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 17.3 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 605 mg | 47% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1374 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
